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A Different Twist on Lemonade

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With the July 4th holiday right around the corner, an icy, tall glass of fresh lemonade seems to be the perfect beverage for hot summer days.

Simple, straightforward lemonade is always delicious, but here are two new ways to prepare lemonade, giving it a sophisticated flair.

It is very easy to memorize a simple lemonade recipe~~one part water, one part lemon juice and one part simple syrup.  Simple syrup is also very “simple” ~~two parts sugar to one part water.  If you want more tart and less sweet, I have also made simple syrup with one part sugar to one part water. I find it easiest to put the sugar in the water in a saucepan and dissolve it over a low temperature.  There are many ways to bring additional flavor to your lemonade by adding an herb to your simple syrup while it simmers.

Basil Lemonade

This recipe, Basil Lemonade is, without a doubt, the family favorite.  By adding a bunch of fresh basil to the simple syrup, it adds a different twist to the lemonade. The basil flavor and fragrance is infused with the simple syrup.  Actually, you could add various things to any simple syrup~~ginger, lavender, mint, thyme, rosemary, geranium, lemon grass~~adding a hint of flavor to your lemonade.

Simple syrup can be made ahead of time and refrigerated.  After the syrup cools, strain out the basil.  Mix the lemon juice, water and basil simple syrup together. Serve over ice and garnish with lemon and sprig of basil.

~~Basil Lemonade Recipe~~


Basil Lemonade

With the addition of fresh basil, this lemonade will impress your family and friends

  • 2 cups basil simple syrup
  • 2 cups cold water
  • 2 cups freshly squeezed lemon juice
  • Garnish with lemon peel strips and fresh basil leaves
  • 2 cups iced cubes

For the Basil Simple Syrup

  • 4 cups fresh basil sprigs
  • 4 cups water
  • 2 cups sugar

  1. Mix the basil simple syrup, water, and lemon juice. Add the iced cubes

  2. Pour into glasses with or without ice.

For Basil Simple Syrup

  1. Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup thourough a sieve into a bowl, pressing hard on and then discarding solids. Makes about 5 cups.


Strawberry Lemonade

My family’s 2nd place favorite, is Strawberry Lemonade.  Place fresh strawberries in a blender or food processor and puree.

Strain the puree (I used a fine mesh sieve) and discard the seeds.  Simply, mix the puree with the lemon juice, sugar and water and you have this beautiful, refreshing lemonade.

~~Strawberry Lemonade~~

Ingredients

2 quarts fresh strawberries or 2 packages frozen

6 large lemons

1 cup sugar

2 quarts cold water

Place the strawberries in a blender or food processor and puree.  Strain the puree and discard the seeds.

Slice the lemons in half and squeeze each into a large measuring cup.  Remove any seeds.  You should yield approximately 1.5 cups of juice.

In a large pitcher, combine the lemon juice, sugar and strawberry puree.  Stir in the cold water and serve over ice.  Makes approximately 12 cups.

Enjoy!!

P.S. I haven’t figured out how to put two printable recipes in one blog post….so my apologies for that!